MAX Chocolate Cake with Peach
MAX Chocolate Cake with Peach — a Zeelandia recipe in 4 components. Uses Maestro Custard Cream 10 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (cake)
- 4 min
- mixing speed (cake)
- low
- baking temperature
- 180 °C
- baking time
- 30 min
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Peaches in syrup | 900 g |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kgMaestro Krem 10kg | 800 g |
| Water | 2000 g |
| Peaches in syrup | 450 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Peaches in syrup | 400 g |
| Gelatine | 20 g |
| Water | 60 g |
Method
- Cake
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a frame of about 40 x 60 cm.
- Fruit
Cut the fruit into large cubes and spread evenly over the surface of the chocolate cake. Bake at 180°C for about 30 minutes. Allow to cool.
- Cream
Drain the fruit and cut into cubes. Mix Maestro Krem with cold water on high speed for about 4 minutes (using a whisk). Add the chopped peaches and fold in gently. Spread the cream over the cooled cake.
- Decoration
Soak the gelatine in cold water and, once swollen, melt it. Drain the fruit and blend it with the gel. Combine the peach gel with the melted gelatine. Spread evenly over the surface of the cream. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.